Rotkohl, German Braised Red Cabbage

(about 8 servings)

I'm not sure why I don't make this sweet and sour red cabbage dish more often. Aside from it being quite tasty, the colour is magnificent on a plate. I only make it when I make rouladen.

The bacon can be replaced with 2 tablespoons of olive oil. I used it simply because I had some left over from the rouladen filling.

4 slices bacon, diced
1 large onion, chopped
1 small head red cabbage (about 2 lbs), thinly sliced
1 cup red wine
3 tbsp red wine vinegar
1/3 cup red currant jelly
1 apple, cored and shredded
salt and pepper to taste

optional thickener
2 tsp cornstarch
2 tbsp cold water

Heat the bacon in a heavy skillet over medium heat and cook until the bacon is crispy. Lower the heat a bit and add the onion. Saute until the onion becomes translucent. Add the cabbage and apple, and cook for a few more minutes until the cabbage begins to wilt.

Combine the red wine, vinegar and jelly, and pour over the cabbage mixture. Cover and simmer over low heat for about 1 1/4 - 2  hours until the cabbage has softened to where you like the texture. Season with salt and pepper.

If you like the texture crisp and the liquid hasn't completely absorbed into the cabbage, then combine the cornstarch and water and add that to the cabbage. Cook, stirring for a few minutes until the cornstarch thickens the liquid and coats the cabbage.

Remove from heat and serve.